• Leanne Maala - For Micah Siva

Brown Butter and Sage Carrot Ribbons

With the holidays fast approaching, there’s no better way to celebrate than with your ugliest (but strangely also comfiest) sweater and a bowl of comfort food. For me, that means that the combination of sage, hazelnuts, and nutty brown butter is back on rotation!

I mean, let's be real- carrot ribbons are pretty dang sweet. And carrot ribbons with brown butter and sage are even better. That may or may not be the rabbit in me talking.

Carrot ribbons. What else is there to say? Are they green, yellow, orange? No one knows or cares. If a carrot can be made into a ribbon, why? Why not? As you unwrap each one, you’ll be greeted with a bright ribbon that is a combination of sweet, refreshing carrot flavor and chewy, melt-in-your-mouth deliciousness.

If you've been here long enough, you already know that I love carrots. Not because they’re a highly underrated vegetable that deserves more love, but because they make a great ribbon when sliced. Their flavor is good, their consistency is fine, and their shape is unimpeachable.

Pro tip: these pretty carrot ribbons are easy to create with a box grater or mandolin!

Browned butter is the secret weapon to make your dishes, both savory and sweet up a notch. Make a large batch and store it in the fridge for a rich, nutty buttery goodness, any day of the week.

Recipe created for the San Diego Jewish Journal


Brown Butter and Sage Carrot Ribbons

Author: Micah Siva


  • 2 tbsp unsalted butter

  • 1/3 cup hazelnuts, halved

  • 10-12 sage leaves, fresh

  • 7 medium carrots, peeled into “ribbons”

  • Sea salt & black pepper, to taste


  1. Heat butter in a fry pan over medium-low heat until melted.

  2. Once small brown flecks start to appear, add the hazelnuts, cooking for 4-5 minutes longer, or until the butter has browned.

  3. Add the sage and carrot ribbons, cooking for 4-5 minutes or until the carrots have softened slightly.

  4. Season with salt and pepper.

  5. Serve immediately.

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